Chicken, Caramelized Shallot & Charred Red Pepper over Pappardelle In a Chipotle Lemon Cream Sauce -

Ingredients

• 8 ounces boneless skinless chicken breast cut into small chunks
• ½ large shallot sliced thin
• 1 large red pepper, halved and charred under the broiler
• 1/3 C heavy cream
• 3 T chipotle mayo
• 3 T lemon juice
• ½ C chicken stock
• 1 t cornstarch mixed with 3 T water
• 2 T butter
• 2 T olive oil
• 6 ounces of pappardelle pasta
• Basil to garnish
• Salt and pepper to taste